Loaded Baked Potato Slab Pie Recipes

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FRITO PIE LOADED BAKED POTATO



Frito Pie Loaded Baked Potato image

For those unfamiliar, Frito Pie is a Texas tradition that sees a bed of Frito corn chips topped with chili, cheese and onions. It's salty. It's cheesy. It's amazing. And I feel it deserves a graduation from the bar counter to the dinner table.

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons canola oil, divided
4 medium baking potatoes
Salt and ground black pepper
1 medium onion, finely chopped, divided
2 cloves garlic, finely chopped
1 pound ground beef
2 tablespoons chili powder
1 8-ounce can tomato sauce
1 15-ounce can red kidney beans, drained and rinsed
2 tablespoons Worcestershire sauce
1/2 cup shredded Cheddar cheese
1/2 cup corn chips, such as Fritos

Steps:

  • Preheat an oven to 400 degrees F. Rub the skins of the potatoes with about 2 tablespoons of oil and season with salt and pepper. Arrange the potatoes on a baking sheet and bake until tender, about 1 hour. Remove the baked potatoes from the oven and let rest until cool enough to handle, about 10 minutes. While the potatoes are baking, place a heavy-bottom pot over medium-high heat with the remaining 2 tablespoons of oil. Reserve a few tablespoons of chopped onion to garnish the finished potatoes and add the remaining to the pot along with the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the ground beef and chili powder to the pot and continue cooking until the meat is browned, 8 to 10 minutes. Add the tomato sauce, kidney beans, Worcestershire and 1 cup of water to the pot and bring the liquids up to a simmer. Reduce the heat to medium-low, season with salt and pepper, and simmer the chili until thickened, about 15 minutes. Reserve warm.
  • When the potatoes are cool enough to handle, carefully scoop the flesh out into a large mixing bowl, taking care to keep the skins whole and intact. Ladle about 2 cups of the prepared chili into the bowl with the potatoes and mash them to combine. Scoop the loaded filling back into the potato skins. Garnish the potatoes with the cheese, chips and reserved onions. Serve warm.

LOADED POTATO MINI HAND PIES



Loaded Potato Mini Hand Pies image

These mini hand pies are like a loaded baked potato encased in a buttery flaky crust! Great for snack time or a light lunch. Serve with additional sour cream for dipping, if desired.

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h

Yield 12

Number Of Ingredients 8

3 slices thick-cut bacon, cut into 1/4-inch pieces
3 green onions, chopped
½ pound Yukon Gold potatoes, cut into small cubes
⅔ cup shredded extra-sharp Cheddar cheese
2 tablespoons sour cream
¼ teaspoon ground black pepper
1 (14.1 ounce) package refrigerated pie crusts
1 egg, beaten

Steps:

  • Place bacon in a nonstick pan and cook over medium-high heat, stirring occasionally, until fat begins to render, about 3 minutes. Add green onions and cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
  • Add potatoes to the same pan and stir to coat with bacon grease. Cook over medium-high heat for 4 minutes, stirring occasionally to keep them from sticking. Remove from heat and cover with a lid. Let cool.
  • Stir bacon and green onions into the cooled potatoes; add Cheddar cheese and sour cream. Season with pepper.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Unroll pie crusts on a flat work surface. Cut out 24 circles using a 3-inch biscuit cutter or glass. Place a spoonful of the potato filling in the center of 12 of the circles, keeping the filling away from the edge of the dough. Cover with remaining circles, pressing tops down lightly.
  • Pick up a hand pie and pinch the edges together to seal. Return to the work surface and use a fork to crimp the edges together. Place on the prepared baking sheet. Repeat with the remaining pies.
  • Brush beaten egg over the pies using a pastry brush.
  • Bake in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 17.9 g, Cholesterol 25.6 mg, Fat 14.2 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 4.6 g, Sodium 260.4 mg, Sugar 0.4 g

CHEESE-POTATO SLAB PIE



Cheese-Potato Slab Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 16

3 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon fine salt
3 sticks unsalted butter, cubed (keep cold in the freezer)
1 tablespoon white or apple cider vinegar
4 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
Kosher salt
4 large red-skinned potatoes (1 1/2 pounds), unpeeled
2 gala apples, unpeeled
2 sprigs fresh thyme, leaves stripped
Freshly ground black pepper
3 tablespoons breadcrumbs
5 ounces mortadella or ham, thinly sliced
10 ounces white cheddar cheese, shredded
Heavy cream, for brushing

Steps:

  • Make the crust: Pulse the flour, sugar and salt in a food processor. Add 1 stick butter and pulse until combined. Add the remaining 2 sticks butter and pulse three times, or until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/3 cup ice water through the feed tube, pulsing four times, until evenly combined. Squeeze the dough between your fingers. If it doesn't hold its shape, add up to 2 tablespoons ice water and pulse two more times (the dough should still be crumbly). Turn out onto a clean surface and press into a ball; divide in half, wrap in plastic wrap and flatten into two 1-inch-thick rectangles. Refrigerate at least 1 hour or up to 2 days.
  • Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and cook until slightly brown, 5 to 7 minutes; season with salt and let cool. Slice the potatoes and apples very thinly; toss in a bowl with the thyme, the remaining 2 tablespoons olive oil, and salt and pepper to taste.
  • Line an 8-inch square baking dish with foil, leaving a 1-inch overhang on all sides. On a floured surface, roll out one piece of dough into a 12-inch square, about 1/8-inch thick. Transfer to the prepared dish, tucking the dough into the edges and corners; do not trim the overhang. Sprinkle the breadcrumbs over the dough and add the onion. Lay the mortadella on top, then sprinkle with about one-third of the cheese. Layer half of the potatoes and apples on top in a single layer; Season with salt and pepper to taste, then sprinkle with another one-third of the cheese. Top with the remaining potatoes, apples; season again and finish with cheese.
  • Roll the remaining dough into a 12-inch square and place on top of the filling. Press the overhang of the two crusts together, then roll the dough under itself and pinch to make a 3/4-inch-high edge. Make slits in the top crust with a knife to allow steam to escape. Refrigerate 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
  • Bake the pie until golden brown, about 30 minutes. Reduce the oven temperature to 400 degrees F, brush the crust with cream and continue baking until crisp, about 35 more minutes. Cool 25 minutes, then lift out of the pan and slice.

LOADED BAKED POTATO SHEPHERD'S PIE RECIPE - (4.3/5)



Loaded Baked Potato Shepherd's Pie Recipe - (4.3/5) image

Provided by pchesil

Number Of Ingredients 11

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup plain bread crumbs
1/2 teaspoon dried sage leaves
1/2 teaspoon salt
1 egg
1 (1 pound 8 ounce) package refrigerated garlic mashed potatoes, or homemade mashed potatoes
1 cup shredded Cheddar cheese
1/4 cup chopped fresh tomato, if desired
2 slices precooked bacon, chopped, if desired
2 medium green onions, chopped, about 2 tablespoons

Steps:

  • Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese. Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onions.

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